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Amasi yoghurt, which is sometimes called Amasai, is traditional, fermented milk beverage that is very similar to Milk Kefir. It has the consistency of a liquid yogurt and has a fairly mild, slightly tart flavour. A nutritional staple for most South Africans for hundreds of years now, Amasi yoghurt has recently come into the mainstream more as probiotic foods have continued to gain attention and praise for its gut-healing, immune-boosting properties.
Amasai is commonly consumed throughout South Africa. Fermentation has a long history in Africa as a means of preserving foods naturally, even without conveniences of modern life such as freezing or refrigeration. Amasi yoghurts taste is described as a cross between cottage cheese and plain yogurt; as with other fermented/sour foods, most people say that you either love the taste or hate it.
As a mesophilic yoghurt, it ferments at room temperature and requires no special heating equipment. Just combine milk and our starter culture, and wait for the magic to happen.
Add your Organic Amasi yoghurt starter to the milk and stir well.
Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Amasi yoghurt to reculture the next batch before you add any flavourings.
No, yoghurt will ferment any type of dairy. We choose to use organic milk with our yoghurts as we believe organic is better. However, if you do not believe that to be the case, you are free to use whatever type of milk you wish while making your own yoghurt.
Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.